Directions:

Boil the water and add the pasta. Cook until al dente (depending on the thickness of the pasta, this may take about 7 minutes). Strain the pasta (no need to rinse at this point) and set aside. While the pasta is cooking, slice the garlic into thin pieces. Chop the onion and bell pepper. Slice the jalapeno widthwise into “rings” and then cut the rings in half, and remove the seeds. Chop the tomatoes.

Heat a large skillet on medium heat and add the olive oil, onion, bell pepper, and jalapeno. Sauté for about 4 minutes. Add the garlic, pepper, salt (add ¼ teaspoon salt, or salt to taste), and ½ cup of chopped cilantro. Stir together and add the butter.

Continue stirring for a few minutes after the butter melts. Give the pasta a quick rinse and add to the serving plate or plates. Top with the tomato and veggie mixture, remaining cilantro, crumbled feta cheese, and the lime juice. Serve with a side salad, garlic bread or just by itself.